Getaway is a great shop for your pork and beef needs…read more The belly bacon, when it isn't sold out, is fantastic. Thick cut, and I swear it loses less weight when it's cooked; not sure if this is because it's less fatty than regular commercial bacon or if that stuff is water chilled, but I'd say you're getting more bang for your buck in both quality and quantity. I think it clocks in at $8/lb. The breakfast sausages were a substitute for me when they were out of bacon on a recent visit. They have a fairly mild seasoning to them, and not quite that typical breakfast sausage flavour, which I am admittedly a sucker for. They're a bit more coarsely ground than most sausages, and could use a bit more fat added in as they are a bit on the dry side for a sausage.$7/lb. I picked up a batch of maple-cured English bacon on my last visit, which I'm looking forward to trying! Your more basic cuts of meat are fairly reasonably priced, but be ready to suffer some damage to your wallet if you're getting any of the high end cuts.

This is a great place to get local meats and the cows are grass fed. I have tried the ground beef…read moreand some of their sausages and both are delicious. I highly recommend the apple rosemary sausage. They also have maple sausage and banger sausage. You can see them cutting the meat in front of you so you know it's fresh. Their website goes into detail how they raise their cows and why it's better for the environment and the cows. I am happy to support this business at the Farmer's Market. Taken from their website about the importance of eating grass fed beef: "Grass-fed beef and lamb are now considered a health food of the highest order. Compared to grain-finished meats, it is higher in omega-3 fatty acids, beta carotene, and especially conjugated linoleic acid (CLA), an essential fatty acid largely missing from modern diets and found almost exclusively in the dairy and meat products of grass-eating ruminants (cattle, sheep, and goats)."

This past weekend I went to Ironwood Farm's Pig In A Day event with Chris Velden and Rupert…read moreJannasch that was promoted on the Slow Food Nova Scotia site. The price was $25 for Slow Food members and $30 for guests. I didn't know what to expect as I'd never been to anything like this, but it was a seriously awesome time. There was a small group of us (~8 people) in an outbuilding on the farm, and Chris walked us through basic butchering of the pig, where different cuts come from, different uses for different parts, and of course talking quite a bit about the value of knowing where your food come from. Chris also showed us how to make cured meats like bacon and prosciutto, and of course sausages. The whole session took about 3-4 hours and was a really great opportunity to connect with a chef of his experience in such an intimate environment - not to mention the farmer who raised the pigs, Rupert! Rupert, was there throughout as well to talk about the challenges of farming today, and also the fun and satisfaction that can come from making good quality food locally. At one point Rupert talked about how the pigs he raised would play together in the field and run around and race him when he rode by on his four wheeler - you could tell that Rupert cares a lot about his livestock and their well-being, and you knew those pigs grew up happy. Snacks, cider and coffee were served throughout, and lunch was provided as well (Pork loin, roasted potatoes, roasted beets, sweet potato and carrot and some seriously amazing blueberry almond bars for dessert) everything (well maybe not the almonds) in the meal came from the farm, and was prepared by Chris and his wife.. and it was phenomenally good. Honestly the food was so good that I would have paid $30 just to eat there! I have to admit that for a long time I wasn't a pork fan - I always found it dry and flavourless - but that has everything to do with how the pigs are raised; you just aren't going to get excellent pork from the supermarket because in the world of mass meat production, the pigs are raised for quantity not quality. Rupert's pork is rich, flavourful, and worth every penny; the meat is so different that I can honestly say I never tasted pork until I had free range. I'm going to go next year and bring my daughter (who will be 3 next year), so she can "meet her meat" and understand where her food comes from. Parents need not worry, as unless your child is particularly sensitive, Pig In A Day isn't gruesome or scary in any way. Just a tip: Wear warm clothing and long underwear - it's chilly!

If you are local or from out of town , this is the place to get your meats!…read moreThey have a full selection, and will cut it how you need it for recipes. Myself I always purchase the Lunenburg sausage, and some of their jerky. Poultry , lamb, beef, pork, bison, and smoked fish, they've got it! Best of all you will be supporting the locals!

I have no connection with 'GREEK'S" or even Bridgewater, I live in Barrington, but whenever I'm…read morecoming home from a trip to Halifax, or Cape Breton? I always top in to GREEK'S and buy whatever quantity of BLACK PUDDIN' they have. I also enjoy their various sausage flavours, home made bacon/hams? and their prices compare favourably with the supermarkets, but you get that 'Family business' treatment from their very pleasant and knowledgeable staff. Fresh and Flavourfull, that says it all for me folks. Give them a visit and then?? invite me to your barbecue, LoL!